and let me tell you what, making peanut butter is simple. for any of you that love the all natural stuff, usually with a layer of oil on top that has to be mixed in, will be blown away by the homemade stuff. it just tastes so much better. obviously, since it takes all of 10 minutes (including clean up) to make.
initially, i set out to make two kinds: honey and white chocolate. but jason and i loved the white chocolate version so much better than the honey (instead of adding white chocolate, add a couple tablespoons of honey to your liking) that the honey peanut butter became honey white chocolate peanut butter. it's good right out of the jar, atop a homemade english muffin, or spread over apple slices.
white chocolate peanut butter
makes about 2 cups
this is not so much a recipe, but a method. it's completely adaptable to whatever quantities you have on hand and whatever your tastes are. i suggest adding 1/2 cup white chocolate, blending, and tasting before going up from there. i used about 2/3 cup white chocolate chips that i melted in the microwave.
0.75 pounds roasted peanuts, salted, unsalted, or a mix (i used about half of each)
about 1/2 to 1 cup melted white chocolate
about 1-2 tablespoons vegetable oil
- add the peanuts to the bowl of your food processor. process until very smooth, about five minutes. you may need to take a couple breaks - your processor might get too hot, the nuts may form a large ball that needs to be broken up, and towards the end, the mixture may splash up the sides. the peanut butter will go through a couple stages - crushed nuts, start to form small balls, form one large ball, and finally smooth out to peanut butter. these are all normal. if you think yours isn't coming out right, just process it some more.
- add the melted white chocolate and blend. taste and add more if you'd like.
- if the consistency is too thick, add vegetable oil, a bit at a time, until it's the consistency you like.
- store in the refrigerator.